Za’atar-Spiced Chicken & Farro Salad with Lemon-Garlic Yogurt

Za’atar-Spiced Chicken & Farro Salad

with Lemon-Garlic Yogurt

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To top a hearty farro salad (studded with marinated vegetables and fresh mint leaves), tender slices of chicken are cooked in a coating of herby za’atar—a traditional Middle Eastern blend that features thyme, oregano, and tart sumac. It all comes together with a drizzle of bright, creamy yogurt sauce.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
3 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Za’atar-Spiced Chicken & Farro Salad with Lemon-Garlic Yogurt
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • ½ lb Grape Tomatoes
  • 4 Persian Cucumbers
  • 1 clove Garlic
  • 1 bunch Mint
  • 1 oz Castelvetrano Olives
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Cook the chicken:
2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board. 

**An instant-read thermometer should register 165°F.

Prepare the ingredients & marinate the vegetables:
3 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Small dice the cucumbers. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, diced cucumbers, chopped olives, vinegar, remaining za’atar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems. 

Make the lemon-garlic yogurt:
4 Make the lemon-garlic yogurt:

While the vegetables marinate, in a bowl, combine the yogurt, lemon purée, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the bowl of marinated vegetables, add the cooked farro and half the mint leaves (tearing before adding). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the lemon-garlic yogurt and garnish with the remaining mint leaves. Enjoy!

Tips from Home Chefs

Cook the farro:
1 Cook the farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

2 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board. 

**An instant-read thermometer should register 165°F.

Cook the chicken:
Prepare the ingredients & marinate the vegetables:
3 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Small dice the cucumbers. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, diced cucumbers, chopped olives, vinegar, remaining za’atar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems. 

4 Make the lemon-garlic yogurt:

While the vegetables marinate, in a bowl, combine the yogurt, lemon purée, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Make the lemon-garlic yogurt:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the bowl of marinated vegetables, add the cooked farro and half the mint leaves (tearing before adding). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the lemon-garlic yogurt and garnish with the remaining mint leaves. Enjoy!

Browse Steps
1 of 5